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Kohlrabi salad with cress and sour cream

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Ingredients for 4 servings:

  • 4 eggs
  • 2 tbsp vinegar (white wine vinegar)
  • 3 tbsp oil
  • 2 kohlrabi
  • 1 bunch of radishes
  • 100 g rocket
  • 250 g sour cream
  • 150 g yogurt, whole milk
  • ½ bowl of cress
  • Salt
  • pepper
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Hard-boil the eggs, rinse, and peel. Whisk the white wine vinegar with salt, pepper, sugar, and oil. Cut the kohlrabi into sticks and thinly slice the radishes. Clean and finely tear the arugula. Mix the salad ingredients with the marinade. Stir the sour cream, yogurt, and spices until smooth and chop into the cress. Arrange the salad on plates with two egg halves each and drizzle with the cress and sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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